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Venetian Cicchetti Polenta with Onions and Sausage
posted by Dan
Bring the water to a simmer in a small saucepan.
Gradually stir in the cornmeal and cook, stirring,
about 15 minutes until the texture has thickened.
Season with salt and stir ...
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571
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None
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Wed September 12, 2007 5:29pm
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No reviews
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Venetian Cicchetti Olives
posted by Dan
Place the olives in a bowl, cover with cold water,
and allow them to soak at least 15 minutes, to
remove some of the salt. Rinse the olives and dry
them well. Toss the olives ...
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494
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None
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Wed September 12, 2007 5:27pm
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No reviews
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Venice Salvia Alla Milanese
posted by Dan
Heat the butter in a skillet. Brown the sage
leaves lightly on each side, then set on absorbent
paper to drain. Dust lightly with salt and serve
at once or set aside and warm ...
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391
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None
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Wed September 12, 2007 5:25pm
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No reviews
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Venetian Sage Potato Chips
posted by Dan
Preheat the oven to 350°F (180°C). Line a large
baking sheet with parchment paper, and brush the
paper with some of the butter. Using a mandoline
or an electric slicer, slice ...
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403
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None
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Wed September 12, 2007 5:23pm
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No reviews
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Venetian Venetian Seafood Stew
posted by Dan
Heat 2 tablespoons (30 ml) of the oil in a heavy
4- to 5-quart (4- to 5-L) saucepan or shallow
casserole. Add the mussels and cockles or clams,
cover, and steam over medium he ...
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7894
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None
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Wed September 12, 2007 5:07pm
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1 reviews
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Venetian Sea Scallops with Bean Cream
posted by Dan
Cover the beans with water to a depth of 1 inch
(2.5 cm) and allow to soak 4 hours or overnight.
Drain the beans, place them in a saucepan, and
cover with water to a depth of ...
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5875
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None
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Wed September 12, 2007 5:05pm
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No reviews
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Tuttorosso Crushed Tomatoes with Basil
posted by justindemetri
Tuttorosso Crushed Tomatoes. New World Style with
Basil.
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4445
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5.00
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Wed September 12, 2007 4:57pm
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1 reviews
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Bertolli Tomato Sauce: Vidalia onion with Roasted Garlic
posted by justindemetri
Bertolli Vidalia onion with Roasted Garlic Tomato
Sauce. Made with 100% Bertolli Olive Oil.
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4101
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None
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Wed September 12, 2007 4:49pm
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No reviews
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Venetian Whole Fish in Parchment
posted by Dan
Preheat the oven to 400°F (200°C). Spread a large
sheet of parchment paper, 18 x 36 inches (45 x 90
cm), on a work surface and brush it with 1
tablespoon of the olive oil. Sca ...
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5816
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None
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Wed September 12, 2007 4:39pm
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No reviews
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Venetian Whole Fish in Salt Crust
posted by Dan
Preheat the oven to 400°F (200°C). Trim the fins
and tail of the fish with scissors. Stuff the
cavity of the fish with scissors. Stuff the cavity
of the fish with the herbs an ...
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5403
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None
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Tue September 11, 2007 5:01pm
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No reviews
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Fresh Tomatoes pasta
posted by paolo
I have discovered that fresh cherry tomatoes make
wonderful sauces, but other types of tomatoes can
also be used as long as they have some flavor.
Wash the cherry tomat ...
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2334
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None
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Tue September 11, 2007 4:49pm
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No reviews
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Venetian Fried Calamari
posted by Dan
If using whole squid, clean them by removing the
interior cartilage. Slice the cleaned squid in
rings. Mix the flour and paprika together in a
large bowl. Begin heating the oi ...
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5793
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None
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Tue September 11, 2007 4:48pm
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No reviews
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